Lucca’s Trat­to­ria

Food and Travel (Singapore) - - New Bites -

XFol­low­ing his pas­sion for Ital­ian cui­sine, head chef Wayne, to­gether with man­ag­ing di­rec­tor Si­mon Seah, brought the Tus­can cui­sine from Lucca, Italy, a small city known for its olio d’oliva luc­ch­ese, to Sin­ga­pore. Lucca’s Trat­to­ria, sit­u­ated amongst the bus­tle of Robert­son Walk, prides it­self on mak­ing pasta, pizza dough, and gelato from scratch. The open kitchen con­cept al­lows us to watch ev­ery step of each prepa­ra­tion, from rolling fresh ravi­oli to hand-open­ing pizza dough.

Em­body­ing cucina alla casa linga (home-cooked) Ital­ian cui­sine from the Tus­cany re­gion, the restau­rant serves clas­sics such as Cap­rese (S$12), Margherita Pizza (S$21), Car­bonara (S$22), and Aglio Olio (S$16). As well as, sig­na­tures like the Liver Ba­con & Marsala Pasta (S$24), Ca­cio E Pepe Pasta (S$18) – penne with pecorino and Parmi­giano Reg­giano, Pollo Uva Pizza (S$23) – sliced chicken breast with seed­less grapes, fresh tar­ragon leaves and pine nuts, and the Tus­can Pork Scal­lop­ini (S$28) – panseared pork loin escalopes, served with fruit con­serve and mash po­ta­toes. #01-12, Robert­son Walk, 11 Unity Street. Tel: 65/6235-4049 www.luc­cas­trat­to­ria.com

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